Sencha tea Zairai Asamiya 50g

Sencha is the most popular type of tea in Japan. Fresh leaves are heat-treated (steamed) and dried immediately after harvesting. Sencha Zairai is an artisanal tea from Mr Katagi’s small tea garden, where no artificial fertilisers or chemical pesticides have been used for 50 years. Zairai is a local tea grown from seeds, unlike the cultivars usually used, which are varieties produced by cloning plants. Zairai bushes are much more difficult to cultivate, as each one has slightly different genetic material. Such bushes are ready for harvest at different times, often yield smaller harvests than cloned plants, and the taste of the tea is less consistent and difficult to predict. Therefore, growing zairai tea requires more experience, work and patience from the farmer. Currently, many tea plantations mainly grow bushes of specific cultivars, but local zairai teas are highly prized among connoisseurs. They offer unique, complex flavours, and this is certainly the case with Mr Katagi’s zairai sencha. This is a tea of exceptional character, grown in Shiga Prefecture on the fertile soils surrounding Lake Biwa, Japan’s largest lake. It is produced using traditional methods – lightly steamed (asamushi) – resulting in a clear infusion with a refreshing aroma and a golden-amber colour known in Japanese as ‘yamabuki-no iro’. Sencha Zairai is crisp, with a slightly ‘wild’ flavour, featuring a distinct umami note, balanced by vegetal notes and a mineral aftertaste. It is a very well-balanced tea, full of interesting aromatic and flavour nuances. It is an excellent tea for everyday drinking; it refreshes, stimulates and cleanses the body of toxins. 

Zairai (tea grown from seeds), harvest time – May 2025.

Asamiya is a tea-growing region near the town of Shigaraki in Shiga Prefecture. It claims to have the longest history of tea cultivation in Japan. The Buddhist monk Saichō, who brought tea seeds from China to Japan in the 9th century, planted them at the foot of Mount Hieizan and in Miyajiri in the Asamiya region. It is a region little known compared to the famous Uji or Shizuoka, but highly prized amongst tea connoisseurs in Japan. Tea from Asamiya is considered a refined, exclusive tea and has been presented to the Emperor of Japan on numerous occasions, which is a great honour. Teas from Mr Katagi’s garden have won numerous awards at tea competitions in Japan.

Properties

Sencha is rich in catechins, which are produced in tea leaves when exposed to sunlight. Catechin is a very valuable healthy ingredient in green tea – it lowers blood pressure, blood sugar and cholesterol levels, supports cancer prevention, and has antiviral and antibacterial properties. It also helps regulate the body’s metabolism. Sencha contains caffeine, which stimulates the body, making it a healthy alternative to morning coffee.

Teaware

In Japan, sencha is usually prepared in relatively small (approx. 200 -300ml) teapots called kyusu. These are low teapots with a characteristic handle perpendicular to the spout. You will find them in many designs in our store. Sencha cups are also low, often gently flaring towards the top. In Japan, it is said that cups that are light in colour inside allow you to enjoy the emerald colour of the tea.

Brewing instructions

First brewing – 3g of tea per 100ml of water, temperature 70ºC, time 1–1,5 minutes.

Second and third brewing – 70º–80ºC, 0,5 minutes.

Weight: 50g

Best before: 05.2027